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Musings from the shed.

Rob Elshire

Lunch!

Lunch!

Really nice mid-winter meal. Recipes below.

Rob Elshire

Recipe: Steak and Onion Pie


Ingredients

  • (Filling)
  • 1 cup sliced onions
  • 1/2 cup butter
  • 1 lb (500g) round steak, cut in small pieces
  • 1/4 cup flour
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ginger
  • 1/8 teaspoon allspice
  • 2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/2 cups boiling water
  • 2 cups diced raw potatoes
  • (Egg Crust)
  • 1 cup sifted flour
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 egg, slightly beaten

Takes . Serves 4-6.

This comes from the Farm Journal's Complete Pie Cookbook (1965).

Filling:

  • Fry onions slowly in melted shortening, until yellow; remove from fat
  • Roll meat in mixture of flour, spices, and seasonings. (Or shake all together in paper bag.) Brown in hot fat.
  • Add water; cover and simmer until meat is tender, about 45 mintues.
  • Add potatoes and cook 10 minutes longer. Pour into 8" greased casserole. Place cooked onions on top and cover with Egg Crust.

Egg Crust:

  • Mix flour and salt. Add half of shortening and cut in until fine as meal. Add remaining shortening and cut until particles are size of large peas.
  • Add egg, mixing thoroughly into a dough. Roll out slightly larger than top of casserole. Make dime-size openings for steam to escape and fit do over top of casserole; fold under pastry edge and flute.
  • Bake in very hot oven (450F/230C.) 30 minutes. Makes 4-6 servings

Rob Elshire

Recipe: Black Bean Soup


Ingredients

  • 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
  • 1 pound smoked ham shank or hock
  • 2 bay leaves
  • 5 cups water
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped fine (2 cups)
  • 1 medium kumara, chopped into 1/2-inch pieces (2 cups, chopped)
  • 1 carrot, chopped fine (1/2 cup)
  • celery rib, chopped fine (1/2 cup)
  • 1 teaspoon salt
  • 4 medium garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 2 cups chicken stock (add 2 teaspoons of salt if using unsalted stock)
  • 1 tablespoon molasses
  • 1 red bell pepper, roughly chopped
  • 3 to 4 tablespoons lime juice (can substitute lemon juice)
  • Salt
  • Garnishes (not optional):
  • Chopped fresh cilantro
  • Sour cream
  • Avocado, peeled and chopped

Takes . Serves 12.

1 Cook the beans with the ham hock/shank: Place beans and ham shank or hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves.

2 Remove ham shank, cut up ham meat: Remove ham shank or hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.

3 Cook onions, celery, carrot, kumara, add spices: While the beans are cooking, heat olive oil in a large 6- to 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking.

Add the onions, celery, carrot, kumara, and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, 10 to 15 minutes.

Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

4 Add beans, liquid, molasses, bell pepper to onion mixture: Once the beans are tender, add the beans, their cooking liquid, chicken stock, molasses, and bell pepper to the pot with the onion mixture.

Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

5 Purée a third of the soup: Using an immersion blender, purée about a third of the soup. Or remove about 3 cups of the soup to a blender and purée it, return it to the soup.

6 Serve: Return the reserved ham pieces to the soup to serve. Add 3 tablespoons of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Add more salt to taste.

Serve with garnishes.

Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.

Note:

I've been making this one for years now. It is hearty, tastey and just awesome in winter. Every year, I make a double batch and freeze portions in quart containers. This meal was accompanied by Robyn's whole meal sourdough bread. Yum!

Originally found here: https://www.simplyrecipes.com/recipes/black_bean_soup/print/

Rob Elshire

From an Italian to the rest of the world: you have no idea about what's coming. : China_Flu

Here in Aotearoa, we have had only 5 confirmed cases and no new ones for about a week. Many tests have been done and come back negative. People seem to be taking this seriously. We've done a bit of a stock up. But frankly, we already keep the freezers and pantries pretty full.

It is very unclear the extent to which it will hit us. I do wonder how it will be over winter. We already have issues with poor housing stock and people getting sick. These conditions would exacerbate the spread of covid 19.